French Onion Soup Topped with Cheddar Soufflé

Makes 4 Servings.

Ingredients:

Soup Ingredients:

  • 1-1/2 lbs. onions, sliced
  • 1 tsp. English mustard
  • 2 cups sherry
  • 3 pints beef stock
  • Salt and pepper, to taste

Soufflé Ingredients:

  • 3 eggs
  • 1/2 cup (2 oz.) Cheddar cheese, grated
  • 1 cup thick white sauce*
  • 4 slices white bread
  • Salt and pepper, to taste

Instructions:

Preheat oven to 375°F.

Sweat the onions in a little olive oil until very soft and golden brown. Add the mustard and sherry, reduce by half then add beef stock. Bring back to a boil and simmer for 15 - 20 minutes, season with salt and pepper to taste.

For Soufflé:

Seperate the eggs, add the egg yolk to the white sauce and put the whites aside. Add the grated Cheddar cheese to the sauce, season and mix well.

Whisk the egg whites to a soft peak and fold into the sauce mixture.

Place the onion soup into 4 stocks, only fill to just over half. Cut a round of bread to float on top of the soup, spoon the soufflé mix on top and place all four bowls on to a tray in a hot oven.

Bake until the soufflé rises and turns golden brown, about 10 minutes.

*White sauce is made with a base of butter, flour and milk. To make a thicker white sauce, add more butter and flour.